We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled… Continue reading Avocado, persimmon, and grapefruit salad
Tag: vegetarian
Neiman-Marcus cookies
This is a recipe I made with my sister many years ago. The key is grinding the oats, nuts, and some of the chocolate: http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe (Jan. 2017)Note: The recipe calls for 2 ½ cups rolled oats, but due to our pantry, we substituted ½ cup quick-cook barley for ½ cup oats.
Quick-baked potato
We tried this microwave recipe for baking a potato, and it was surprisingly good: http://www.familyfoodonthetable.com/10-minute-baked-potatoes/ We baked 2 medium Yukon potatoes in 11 mins total. Specifically, we poked the top of each potato several times with a fork, placed about 3 inches apart on a large, microwave-proof plate, and microwaved for 10 mins on high… Continue reading Quick-baked potato
Greek-style tomato and string bean casserole with sliced potato crust
We made the filling, including the dates and feta, from this recipe: http://piglettedc.tumblr.com/post/134695006591/tomato-and-string-bean-baklava-this-is-a-savory Instead of layering with phyllo, we tossed peeled and sliced 4 Yukon potatoes with some marjoram, olive oil, juice from one lemon, and salt and pepper, and then we lined the bottom, sides, and top of a lightly oiled 9x13 baking dish… Continue reading Greek-style tomato and string bean casserole with sliced potato crust
Hot mulled apple cider, version 1
We tried Ina Garten’s recipe: http://www.foodnetwork.com/recipes/ina-garten/hot-mulled-cider-recipe.html but adjusted proportions for our amount of fresh cider (6.5 cups). We also sliced half of an orange rather than squeezing it and then adding the peel. (Dec. 2016)
Tunisian-style baked cauliflower frittata
We tried this recipe, http://cooking.nytimes.com/recipes/1014472-tunisian-style-baked-cauliflower-frittata except that instead of boiling or steaming the cauliflower, we used ½ head cauliflower that we had oven roasted the day before (tossed with 1 Tbsp olive oil, a few sprigs each marjoram and thyme, a dash of salt and pepper, and oven-roasted at 425 for 40 mins), following the… Continue reading Tunisian-style baked cauliflower frittata
Chocolate chip cinnamon snack cake
We tried this recipe based on what was in our pantry: http://www.bakeorbreak.com/2012/09/chocolate-chip-snack-cake/ and it was delicious. (Dec. 2016)
Spicy salted caramel nuts
We tried this Ina Garten recipe: https://barefootcontessa.com/recipes/salted-caramel-nuts For some kick, we added ¼ tsp cayenne pepper along with the kosher salt. Based on our pantry, we used 2 cups each walnuts and almonds. We also overheated the caramelized sugar, so this has a slightly bittersweet flavor. The next time, we will try these instructions from… Continue reading Spicy salted caramel nuts
Blueberry lemon almond crisp
We tried this healthier version of crisp. Recipe here: http://cookieandkate.com/2015/blueberry-almond-crisp/ (Dec. 2016)
Vegetable frittata with veggie sausage
We tried this recipe based on our pantry ingredients: https://www.flourishingfoodie.com/blog//2011/07/grilled-vegetable-and-veggie-sausage.html We used three Trader Joe’s Meatless Breakfast Patties, defrosted and crumbled. We also used two shallots in lieu of ½ sweet onion. Finally, we placed the cast iron pan under the broiler (set on low) for a few mins at the end. (Dec. 2016)
Cooking Adventures 